Ecole Chocolat graduates have won International Chocolate Awards in the 2016 World Final! We’re pleased to share that many Ecole Chocolat graduates have won International Chocolate Awards in the World Final Competition! Background about the International Chocolate Awards “The International Chocolate Awards is an independent competition recognizing excellence in fine chocolate…

Ecole Chocolat graduates have won International Chocolate Awards in their regional competitions! We’re pleased to share that many Ecole Chocolat graduates have won International Chocolate Awards in their regional competitions, including Americas & Asia Pacific, Canadian and British National Competitions. Background about the International Chocolate Awards “The International Chocolate Awards…

Ecole Chocolat Graduates are among the list of winners of the 2016 Academy of Chocolate awards We are pleased to share that several of our Ecole Chocolat graduates are winners of the 2016 Academy of Chocolate Awards! Background about the Academy of Chocolate Awards “The Academy of Chocolate was founded…

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3 days agoby ecolechocolatJoin us in Costa Rica! . March 3 - 9, 2019 . Explore cacao cultivation, post-harvest processing & artisanal chocolate making! You’ll be guided by local experts Julio Fernandez Amon founder of the award-winning @sibuchocolate & Steve Devries. . You’ll visit cacao plantations, and experience the entire chocolate making process from tree to bar, including working with both industrial & artisanal equipment. You will gain an invaluable understanding of chocolate making & how cacao cultivation & processing impacts bean flavor & quality. . This program is only offered every other year, so don’t miss out! The deadline to register is

Bean2bonbon – About the authors

Rachel McKinley

As a chocolatier, I love the blend of science and art that results from working with our fine chocolate medium. My days are filled with creating new products, experimenting in my chocolate lab, working with my clients and customers while a the same time instructing for Ecole Chocolat programs. I find great pleasure in helping people passionate about chocolate achieve their goals and fulfill their dreams. I have a degree in microbiology and a degree in English literature, so I have a creative side and a technical side, and [chocolatiering] really married those things for me quite beautifully.

Alysha Kropf

I spent several years in the not-for-profit sector with roles in communications, marketing and program management before joining Ecole Chocolat as the Program and Marketing Director. I leaped at a role where I could combine my love of writing with my love of chocolate! Still relatively new to the world of chocolate, I have jumped in with both feet and love learning more every day. When I’m not reading about chocolate, or writing about chocolate, or eating (sorry “tasting”) chocolate, I’m chasing after one or all of my three boys, ages nine, five and five.